Eggnog Crème Tart with Caramel Shards
A delightful dessert that blends creamy eggnog flavors with a buttery tart crust, topped with crunchy caramel shards.
Ingredients
For the Tart
- 1 pie crust 1 pie crust (store-bought or homemade) Use a gluten-free option if needed.
- 1 cup 1 cup heavy cream Can substitute with coconut cream for dairy-free.
- 1 cup 1 cup eggnog Homemade eggnog can be used as a substitute.
- 3 large 3 large egg yolks Make sure to temper to avoid scrambling.
- ½ cup 1/2 cup sugar
- 2 tablespoons 2 tablespoons cornstarch
- 1 teaspoon 1 teaspoon vanilla extract
- ½ teaspoon 1/2 teaspoon ground nutmeg
For the Caramel Shards
- ½ cup 1/2 cup granulated sugar
- 1 tablespoon 1 tablespoon water
Instructions
Preparation
- Begin by gathering all your ingredients. Measure out the heavy cream, eggnog, egg yolks, sugar, cornstarch, vanilla extract, and nutmeg.
- Preheat your oven to 350°F (175°C). Prepare your tart pan and bake the pie crust until golden brown, about 10-15 minutes.
Cooking the Filling
- In a saucepan, combine the heavy cream and eggnog over medium heat until it begins to simmer.
- Whisk together the egg yolks, sugar, and cornstarch until smooth in a mixing bowl.
- Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks.
- Return the mixture to the saucepan and stir continuously over medium heat until it thickens and coats the back of a spoon, about 4-6 minutes.
- Remove from heat and stir in vanilla extract and nutmeg.
Assembly
- Pour the filling into the cooled pie crust and smooth the top.
- Chill in the refrigerator for at least 4 hours, or overnight for better flavor melding.
Making Caramel Shards
- Combine granulated sugar and water in a saucepan over medium heat, simmer until it turns amber, about 10 minutes.
- Pour the caramel onto a parchment-lined baking sheet, spreading into a thin layer. Let cool completely before breaking into shards.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For freezing, wrap tightly and thaw in the refrigerator overnight.